Pastitsio - Greek-style Lasagna

Ingredients

• olive oil (a splash for sautéing)
• 1 kg ground meat (half pork and half beef)
• 1 onion (large, minced)
• 2 garlic cloves (minced)
• 4.5 tbsp tomato paste
• 400 g canned diced tomatoes (crushed tomatoes or fresh diced tomatoes)
• 0.66 tsp ground cloves
• 1 tsp ground allspice
• 1 stick of cinnamon
• 2 bay leaves
• coarse sea salt (to taste)
• ground pepper (to taste)
• 0.66 tsp sugar (optional)
• 120 g butter
• 120 g flour
• 1400 ml milk (lukewarm)
• 2 eggs
• 2 egg yolks
• 170 g Greek Kefalotyri cheese (or Parmesan, Pecorino, or Romano cheese; grated)
• 0.33 tsp ground nutmeg
• 500 g Pastitsio Pasta No.2 (or Bucatini)

Steps

1. 1

   Heat a splash of olive oil in a cooking pot over high heat.

2. 2

   Saute minced onion until softened. Then add the minced garlic.

3. 3

   Add the ground meat. Season with coarse sea salt and ground pepper.

4. 4

   Break up the meat using a wooden spoon, until browned and drained from its juices.

5. 5

   Stir in the tomato paste, ground cloves, allspice, and cinnamon stick. Cook for a minute.

6. 6

   Add the diced tomatoes and the bay leaves. Pour in 4 cups of hot water.

7. 7

   Simmer covered for about an hour over medium-low heat. Towards the end uncover the pot and allow the sauce to thicken. Meanwhile, make the cream.

8. 8

   Melt butter in a saucepan over moderate heat.

9. 9

   Add the flour. Cook until it looks sandy for about 2-3 minutes, stirring constantly.

10. 10

    Pour in the lukewarm milk and add the nutmeg. Cook stirring often until the cream thickens. Scrape the sides and walls of the cooking pot where flour tends to stick.

11. 11

    Set aside for 10 minutes to cool.

12. 12

    Whisk in the eggs, egg yolks, and 2/3 of the grated cheese. Season with salt and pepper.

13. 13

    Boil pasta al dente following package instructions.

14. 14

    Preheat oven to 180°C / 350°F.

15. 15

    Prepare a 14 x 11 x 3-inch (36 x 28 x 7 cm) pan. Save 1/4 of the cooked pasta and spread the remaining in the pan, arranging it to face one direction if possible.

16. 16

    Spread the ground meat sauce on top. Then add the 1/4 of the pasta you saved.

17. 17

    Ladle the cream and spread it evenly with a spoon.

18. 18

    Sprinkle the remaining 1/3 of the grated cheese all over on top.

19. 19

    Bake for 45 to 50 minutes or until honey-colored on top on the lowest rack of the oven.

20. 20

    Allow to cool and set for at least 30 to 45 minutes at room temperature before cutting and serving.

Notes

If the meat sauce is still slightly watery after cooking, you can stir in a tablespoon or two of ground breadcrumbs to thicken it. For a gluten-free version, use brown rice penne and a cornstarch-based bechamel as described in the tips. Pecorino, Parmesan, or Romano cheese are the best substitutes for Kefalotyri.

Nutrition per serving

• main
• dinner
• baked
• pasta
• casserole
• Greek
• comfort food